INGREDIENTS
Karela Kadhi
Servings - 2 - 3
INGREDIENTS

Bitter gourd - 200 grams
Salt - 1 teaspoon
Gram flour - 150 grams
Curd - 150 grams
Water - 300 milliliters
Oil - for frying
Oil - 40 milliliters
Asafoetida - 1/4 teaspoon
Dry red chili - 2
Mustard seeds - 1 teaspoon
Cumin - 1 teaspoon
Coriander seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Onions - 115 grams
Curry leaves - 15 - 20
Salt - 2 teaspoons
Red chili - 1/2 teaspoon
Turmeric - 1 teaspoon
Water - 600 milliliters
Garam masala - 1 teaspoon
Dry fenugreek leaves - 2 teaspoons
Coriander - 2 teaspoons
PREPARATION
1. In a bowl, add 200 grams bitter gourd, 1 teaspoon salt and mix it well.
2. Rest the mixture for 30 minutes.
3. In a mixing bowl, add 150 gram flour, 150 grams curd, 300 milliliters water and mix it well to make a batter.
4. Keep aside.
5. Take a bowl, place a stainer on it.
6. Add the bitter gourd on it and squeeze it properly with the help of a spoon.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper.
9. Heat 40 milliliters oil in a skillet, add 1/4 teaspoon asafoetida, 2 dry red chili, 1 teaspoon mustard seeds, 1 teaspoon cumin, 1/2 teaspoon coriander seeds, 1/2 teaspoon fenugreek seeds and stir for 2 - 3 minutes.
10. Then, add 115 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 15 - 20 curry leaves, 2 teaspoons salt, 1/2 teaspoon red chili, 1 teaspoon turmeric and mix it well.
12. Now, add the prepared mixture, 600 milliliters water little by little in it and mix it well.
13. Bring it to a boil.
14. Cook for 12 - 15 minutes on medium heat.
15. Then, add the fried bitter gourd in it and mix it well.
16. Cook for another 8 - 10 minutes on medium heat.
17. Add 1 teaspoon garam masala, 2 teaspoons dry fenugreek leaves and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 2 tablespoons coriander and mix it well.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve hot.